So, I already to this.  I figured some time ago, it would be smart to have something flour based with me when I hike or go camping.  In fact, I will go a step farther and say that I have also added small jars of dried vegetables with a couple of bouillon cubes to make soup with when I hike or camp.  I can make a quick nutritious meal, as I may have a Bannock bread mix, dried vegetables with bouillon cubes, and usually Jerky that I carry with me.  I also usually keep a few instant packets of Gatorade with me as well, but more on that in a later post.  A soup with a side of Bannock makes for hearty meal, especially with some Bannock mix.  Man I love making that bread.  It is thick, heavy, and packed with calories to keep you hiking or moving.  Not to mention tasty.  You can season it however you like with herbs, pepper, etc, and it sits in a plastic ziplock bag until you are ready to use it.

The reason for this post, is that I came across an article on another blog about keeping a flour based food in your kit that you can use in the bush, hiking, camping, or bugging in, or bugging out.  You can check it out here:  http://goo.gl/UT16

My favorite recipe for Bannock is below.  Sometimes I take a tablespoon of olive oil and mix it with some Italian seasonings and when I make the recipe I add that to it to add some additional flavor.  I use a variety of flour depending on the flavor I am looking for, but always mix 1/2 whole wheat flour with a white flour.  Here is the recipe:

  • 1-cup whole wheat flour (1/2 cup of wheat and 1/2 cup of white)
  • 1 teaspoon baking powder
  • ¼ teaspoon salt (if I am using white bread flour I will not use salt)
  • 3 tablespoons butter (I buy powdered butter by the pound and use this in the recipe to keep the butter from melting or spoiling)
  • 2 tablespoons milk powder

I will put a little water in the bag and kneed it until I get the consistency I am looking for and either bake it in my toaster oven or wrap it around a stick and cook it over the fire…

Other Bannock Recipes to make:

Multi-flour Bannock Recipe

This combination of flours, spices, and dried fruit makes the bannock a delicious meal of itself and makes me hungry just thinking about it. It can be cooked over an open fire on a green stick or formed into a loaf and baked and makes a 3-day supply:

1 Cup Barley flour
1 Cup Wheat flour
1/2 Cup Rolled Oats
1 Cup White Sugar
1/2 to 1 Cup Raisins or other dried fruit
1 1/2 Cup Buttermilk
1 teaspoon baking powder
1 tbsp. Coarse Ground Salt
1 tbsp. Cinnamon
1 tbsp. Cloves
1 tbsp. Nutmeg

Fried Bannock

If you like fried foods then you need to try fried Bannock.

4 cups flour
2 tbsp baking powder
2 tbsp sugar
1/2 cup milk

1/4 cup margarine/butter
2 eggs (Try using powdered eggs and adding some water to the mixture)
1/4 tbsp salt

Mix all the ingredients so a dough ball is formed. Break off pieces and flatten into rounds about ½ inch thick. Fry to a golden brown in the oil of your choice.

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We’re a group of suburban preppers in the Northeast and live in the NYC suburbs that write The Suburban Survival Blog to talk about preparedness and self-reliance out there to help others prepare for what could be an uncertain future due to economic, weather, and other reasons.